Pumpkin Apple Soup With Salsify Garnish Recipe

Name: Pumpkin Apple Soup With Salsify Garnish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium pumpkin (any variety will do, but my favorites are Kabocha, Galeux d'Eysines & Red Kuri); 2 cups vegetable stock; 1/2 cup whole milk (or coconut milk for a richer soup); 1/4 cup heavy cream; 2 carrots, chopped; 1 serrano pepper, chopped; 8 sage leaves; 1 cup applesauce; 3 tablespoons agave nectar; 1 teaspoon kosher salt; 2 teaspoons ginger root, minced; 2 teaspoons nutmeg; 1 teaspoon allspice; 2 salsify roots, peeled and shaved; 3 tablespoons butter, divided

Servings: persons

1 medium pumpkin (any variety will do, but my favorites are Kabocha, Galeux d'Eysines & Red Kuri)
2 cups vegetable stock
1/2 cup whole milk (or coconut milk for a richer soup)
1/4 cup heavy cream
2 carrots, chopped
1 serrano pepper, chopped
8 sage leaves
1 cup applesauce
3 tablespoons agave nectar
1 teaspoon kosher salt
2 teaspoons ginger root, minced
2 teaspoons nutmeg
1 teaspoon allspice
2 salsify roots, peeled and shaved
3 tablespoons butter, divided

1
Preheat oven to 400. Take pumpkin and halve, scraping out seeds. Cut into wedges and roast (cut side down) for 40-50 minutes, or until flesh is easily pierced with fork. Scrape out flesh and puree in food processor until smooth. Measure out 5 cups. Set aside.
2
In a large saucepan over medium-high heat, add 1 Tablespoon butter and saute carrots until tender, about 5 minutes. Add serrano pepper and sage and stir until aromatic, about 1 minute.
3
Add pureed pumpkin, stock, cream, milk or coconut milk and remaining ingredients to saucepan. Bring to boil, and simmer 20 minutes. Puree with immersion blender, or in batches using a food processor. Simmer for an additional 5 minutes, adding more sweetness or salt/pepper to taste.
4
Salsify Garnish: A quick word on salsify: It is a mild-flavored yet very tasty root vegetable that resembles a carrot. Peel off outer layer and peel in thin strips. Saute with 2 Tablespoons butter until crispy, about 5-8 minutes. Transfer to paper towel to cool. Set aside.
5
Ladle individual portions; top with salsify garnish. Serve hot.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 medium pumpkin (any variety will do, but my favorites are Kabocha, Galeux d'Eysines & Red Kuri), 2 cups vegetable stock, 1/2 cup whole milk (or coconut milk for a richer soup), 1/4 cup heavy cream, and more.

Yes, Pumpkin Apple Soup With Salsify Garnish falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Apple Soup With Salsify Garnish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions